Light and flakey tilapia crusted with crunchy panko and tangy parmesan.
Baked Parmesan Crusted Tilapia
Yield: 4 servings Prep: 5 minutes Cook: 15 minutes
- 4 tilapia fillets
- 1/2 cup panko breadcrumbs
- 1/4 cup parmesan cheese
- 1 tbsp parsley
- 1 tsp paprika
- 1 tsp kosher salt
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
- olive oil cooking spray
- lemon wedges
Pre-heat oven to 425° F
Combine the panko, parmesan, parsley, paprika, salt, and pepper in a shallow dish.
Pat the tilapia fillets dry with paper towel and then lightly spray the tops of them with cooking spray.
Press them oil side down in the panko/parm mixture and then place them uncoated side down on a lined baking sheet or baking dish.
Bake for 15 minutes, until the fish is white and flakey. Serve with a squeeze of lemon.
Tilapia is a moist (unfortunate word choice) and light tasting fish. So if you’re not a big fish lover, this could be a good introduction to fish-life for you.
There are a lot of versions of this recipe going around the interweb, this is just my favourite combination of ingredients.
Tips for Cooking: Due to the moisture in the fish, I only crust the top side. Nobody wants soggy bottomed fish.